Broccoli Chicken Casserole



Ingredients:
  • 2 cups dry pasta, shape of your choosing
  • 2 heads of broccoli
  • 1 onion
  • 8 oz, or 1 package mushrooms. Original recipe calls for cremini, but can substitute
  • 4 cloves garlic
  • 3 tbsp flour
  • 1 cup chicken stock
  • 1 1/2 cups milk
  • 1 tsp Dijon mustard
  • 2 cups sharp cheddar cheese
  • 2 chicken breasts
  • Salt and pepper to taste
  • Cooking oil for frying
Instructions:
  1. Set saucepan of salted water to boil
  2. While waiting, dice 1 onion, mince 4 cloves garlic, chop 2 heads of broccoli, slice 1 package mushrooms, grate 2 cups cheddar, and cube 2 chicken breasts
  3. Once saucepan is boiling, add 2 cups dry pasta
  4. A little before pasta is cooked through, add broccoli to boiling water and cook until colour deepens
  5. Drain and set aside
  6. Set oven to 400 F to preheat
  7.  Coat a large frying pan with a little cooking oil and bring to medium heat
  8. Add diced onion and cook until semitranslucent
  9. Add mushrooms and garlic and fry until mushrooms are cooked through
  10. Add chopped chicken and fry until cooked through
  11. One by one, add 3 tbsp flour, stirring to combine
  12. Add 1 cup chicken stock, stirring until everything is combined
  13. Add 1 1/2 cups milk, 1 tsp Dijon mustard, and salt and pepper to taste, stirring until combined
  14. Remove from heat, add 1 cup cheddar, stir until combined
  15. Add noodle mix and chicken mix to a large casserole dish, tossing to combine
  16. Bake for 15 minutes. Remove, sprinkle the other cup of grated cheddar on top and bake an additional 10 minutes
Source: https://www.gimmesomeoven.com/healthier-broccoli-chicken-casserole/

Yield: A very large casserole. We wound up with one large, and one small casserole

Tips:

As alluded to in the yield, this makes a very substantive amount of food. The first time I made it, it filled two casserole pans, although they were on the lighter side. When I made it the second time, it made one full casserole and a smaller one.

As usual, I added more garlic than the recipe called for. I also added more mustard, which I think was a good thing.

First time I did it was with penne noodles, the second macaroni. For both, it was just the shape I had on hand. You can choose the pasta of your preference, although I wouldn't choose a long strand type like spaghetti

Description:

Sometimes the people I support at work have cooking goals. Recently, I got to work with one of our members in making this. He was gifting it to a family, but made sure to reserve some of the mix before it went in the oven so that he could hand out samples. It was good enough pre-bake that I felt I had to try making it at home. It was even better in its complete form

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